Apparatus for cooking by retained heat.



No MODEL.

Il mm MMM/r PATENTED DEG. 13, 1904.

F. KAHN.

APPARATUS FOR COOKING BY RETAINED HEAT.

APPLICATION FILED JULY 22.1904.

2 SHEETS-SHEET 1.

lmlulllmnnlllunlll' No.,77'7,104. PATENTED DEC. 13, 1904. F. KAHN.

APPARATUS FOR COOKING BY RETAINED HEAT.

APPLIOATIDN FILED JULY 22.1904. NQ'VMODBL. z sHBBTssHEET 2.

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linrren Patented December 113, 1904i.

tivi' llClli-nii'iicie.

FELIX HAHN, F NEXV YORK, N. Y., ASSIGNtHt T() lith/UCC t3. lli/MOODY, Oli1 NEW YQRK, N. if.

SPECIFICATION forming part of Letters Patent N0. 777,104, dated December 13, 1904i.

Application tiled July 22, 1904. Serial No. 217,680. (No modell) A To (Al whom, if; nt/,ty coll/00771,:

Be it known that I, Fenix KAI-IN, a citizen of the United States, residing' at New York city, county and State of New York, have invented an Apparatus for Cooking' by Retained Heat, ot' which the following'is a speciiication.

This invention is based upon theobserved A rially reduce the amount of sensible heat required to eifect cooking', to reduce the time that the article'ot' `t'ood is subjected to the action of sensible heat, to reduce larg'ely the care or attention necessarily g'iven in cooking', to reduce-the wear and tear on the vessels in which cooking' is accomllilished, and, linally, to effect perfect cooking' without the loss of the juices and other volatile matters usually evolved in cooking' operations.

lo carry my invention into eiiect, l inake use of the apparatus which l will now describe.

Figure l is a view in perspective, showing' the' heating' vessel with a portion broken away, also the vessel `for containing' the food to be cooked, the support 'for such vessel, and a contained' body of heat-retaining' substance, all shown -as located upon the top plate of a stove or other device heated in any manner. 4.o Fig'. 2 is a view in perspective, with a portion broken away, of the heat-retaining' vessel. Fig'. 3 is a vertical section showing` the vessels illustrated in Figs. l and 2 assembled. Fig'. L1 is a horizontal section throug'h the heatretaining' vessel. Fig'. 5 is a vertical section throug'h the heating' vessel.

1n the drawings, A. represents the heating' vessel, which may be formed of any suitable material and provided with a cover B.

The objects ot' the invention are to matey cated within this vessel is a body of heat-absorbing' material, which in the present case is shown as a porous brick C. Such heat-absorbing' body may, however, be formed of any substance which will absorb heat, tiuid, granular, or solid.

l do not limit myself in any wisc to the character of the heat-absorbing body, provided it shall have the required heat-absorbing' cajacity. The heat-absorbing' capacity ot such body will depend upon the substance of which it is made. The heat-absorbing' capacity can readily be determined by experiment.

Surrounding' the heat-absorbing' body tl is an annular rest D, which is shown as provided with peritorations lil and serves as a support l'for the heat-absorbing' body U and 'for the cooking' vessel F. The character, shape, and general conlig'uration of this support and the manner iu which the heat-absorbing' body and cooking' vessel l? are supported is entirely iininaterial. The cooking vessel l? may have any desired shape--ior instance, that oi' an crdinary cooking' vessel-and located within the cooking' vessel is indicated a duid body tito be cooked. ln Fig'. 3 there is indicated, as within the cooking' vessel l?, a solid body ii to be cooked. u lil represents the heatretaining' vessel, which consists ot an outer shell Al, an inner shell J, an intermediate shell l, a body oi non-conducting'material la, preferably tol-ined et' hair, cornlninuted cork, or other non-conducting' substance, situated between the partitions .l lt'. and a corrugated vertically-disposed partition k1, preferably lformed ot paper, situated between the shells l( l.

Situated on the top of the heat-retaining' vessel is a cover N. This cover is rendered non-conductive to avoid loss of heat by means oi? a circular board O, bearing' on .its lower side a pad lt, formed of librous packing' retained by a liexible lining' ifi of labric or other material, which is carried up over the edges of the circular board O. At the sides ol the heat-retaining' vessel are hails l?, over which are passed hasps t2, pivoted to the cover.

l do not limit myself in any wise to the described construction ol the heat-retaining vessel, as any shape or construction of vessel will serve the purpose, provided it is adapted to receive the heating' vessel and to permit but very slow radiation of the heat of the bodies within the heated vessel.

The method of using the described vessels for carrying my invention into effect is as folf lows: A body of water, indicated at S, Fig's.

l and 3, is first placed in the bottom of the heating vessel A. The body oi' heat-absorbing' material C and the rest D are then inserted, after which the cooking' vessel F, containing' the food to be cooked, is inserted within the heating vessel A and the cover B applied. The heating vessel A, with the contained articles as described, is then placed on the top of a stove or any other location where it will be subjected to the action of sensible heat and left in such location for a suiiicient period or' time, which will depend entirely upon the character of the article to be cooked, ranging' anywhere from tive to thirty minutes or until the heat-absorbing material and the food to be cooked have become thoroughly heated. The heating vessel is then removed from proximity to the source of sensible heat and inserted into the heat-retainmg vessel H and the cover N secured in place. It' the cooking' is to be what is known as dry7 cooking', the cover R of the cooking' vessel F is put on. If, on the other hand, .the cooking' is to be what is known as moist cooking', the cover R is left oftn of the cooking vessel. I-t will be understood that if the cover R is lei't on the cooking vessel none oi' the moisture due to the evaporation of the water S can lind access to the material within the cooking vessel, whereas if the cover R is removed the contrary is the case. rIhe assembled vessels, as shown in Fig. 3, are then set aside and left for a period of time from lifteen minutes to twelve hours, depending' upon the character or bulk of the food to be cooked within the cooking vessel, after which time the cooking' will be found to have been accomplished.

In dry cooking' the body of water (indicated at S) may be omitted. I,however, prefer to use such body of water, as the water in itself is a heat-absorbing body and supplements the heat-absorbing' body C.

It will be observed that the heating' vessel A will remain but a short time upon the stove or in any other position where its contents are subjected to sensible heat. Consequently the capacity of such stove is largely increased, and the destructive action of the heat upon Such vessels is minimized. Further, owing' to the heat-retaining quality oi' the vessel H the cooking is readily accomplished and the cooked food maintained in the best possible condition until such time as it is desired to serve it. It will likewise be noticed that as all cooking is effected within the closed heatretaining' vessel there can be no escape of the volatile portions of the food, the result being that the flavor of .the foods is retained and the usual losses in weight in a large measure prevented.

Having thus described my invention, I claiml. An apparatus for cooking by retained heat, comprising a heat-retainer, a detachable heating' vessel, a cooking vessel therein, a rest for said cooking vessel, and a body of .heat-absorbing material in said heating' vessel.

2. In an apparatus for cooking by retained heat, the combination oi` aheat-retainer, aremovable heating vessel, a removable cooking vessel, a rest for said cooking vessel, and a body of heat-absorbing' material situated in the bottom of said heating vessel.

3. In an apparatus for cooking by retained heat, the combination of a heat-retainer, a removable heating' vessel, a removable cooking vessel, a rest for said cooking vessel, and a body of heat-absorbing' material situated in the bottom of said heating' vessel and under said cooking' vessel.

4. An apparatus for cooking by retained heat, comprising' a heat-retainer, a removable heating' vessel, a removable cooking vessel therein, means for suliiporting said cooking vessel above the bottom or' the heating ves* sel, and a body of heat-absorbing material in the bottom of said heating' vessel.

An apparatus for cooking by retained heat, comprising a heat-retainer, a removable heating vessel, a cooking vessel therein, a rest for said cooking' vessel, and asuspended body Aof heat-absorbing material in said heating vessel.

6. An apparatus for cooking by retained heat, comprising'a heat-retainer, a removable heating' vessel, a cooking vessel, a cover therefor, a rest for the cooking' vessel, and a body of heat-absorbing' material. 't'. An apparatus for cooking by retained heat, comprising' a heatretainer, a heating' vessel, a cover therefor, a cooking vessel, a cover therefor, a rest, and a body of heat-absorbing material.

In testimony whereof I aiix my signature in the presence oi' two witnesses.

FELIX KAHN.

litnessesz J. E. PEARsoN, FRANK OGONNOR.

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